Colline Emiliane

The story

Colline Emiliane: Authentic Emilian Cuisine in Rome Since 1931

Tradition, family, quality, craftsmanship

These four words define Colline Emiliane, an Emilian cuisine restaurant that opened in Rome in 1931 and has been run by the Latini family since 1967. Today, sisters Anna and Paola Latini personally oversee the kitchen, rolling out fresh pasta by hand each morning, selecting the finest ingredients, and preparing desserts according to centuries-old regional recipes.

The food

The menu reads like a love letter to Emilia-Romagna. Start with culatello di Zibello, prosciutto di Langhirano, or an erbazzone—a savory tart of chard, pancetta, and Parmigiano. Primi include tortellini in brodo, tagliatelle alla bolognese, lasagne verdi with spinach pasta and ragù, and tortelli di zucca. Secondi feature giambonetto di vitella (veal roasted in milk) served with purée, and bollito di manzo with salsa verde. Desserts like torta tenerina al cioccolato and mousse di zabaione finish the meal.

Atmosphere

Colline Emiliane is a small, intimate space just steps from Piazza Barberini. In the 1960s it became a refuge for the Dolce Vita crowd, hosting Fellini, Antonioni, and Mastroianni. The warm, familial hospitality remains unchanged.

Michelin recognition

The Michelin guide highlights the restaurant’s “calorosa gestione familiare” and the hand-rolled pasta made on site every morning, calling it a place where tradition is honored. Colline Emiliane holds a Michelin Recommended distinction, a testament to its unwavering commitment to authentic Emilian cuisine in the heart of Rome.